Recipe Catalog
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This is how Olivier is prepared in the Moscow wine bar Bigati Bar.
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Olivier with duck breast is an exquisite version of the classic Russian salad that gains a new flavor from the smoked duck meat. The history of Olivier dates back to the 19th century when French chef Lucien Olivier created it at the Moscow restaurant 'Hermitage'. Traditionally made with boiled vegetables, pickled cucumbers, and mayonnaise, the addition of duck breast gives the dish a rich smoky aroma and tender texture. The salad is perfect for festive gatherings, impressing with the combination of salty cucumbers, sweet carrots, and soft duck meat. It pairs wonderfully with rye bread and chilled drinks. Served in a mound, it pleases the eye and becomes the centerpiece of the table while preserving Russian culinary traditions with an elegant modern twist.
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This original version of Olivier salad with duck traces back to the traditions of Russian cuisine in the 19th century and reflects the sophistication of ancient recipes. Inspired by the legacy of I.I. Oblomov's nanny, it features the delicate taste of duck slices harmoniously combined with classic ingredients: potatoes, carrots, eggs, and crunchy cucumbers. Antonovka apple adds a subtle tang that highlights the rich texture of the dish. Delicate smoked ham gives the salad a noble depth of flavor, while light mayonnaise binds all components together. Perfect for both festive gatherings and cozy family dinners, it evokes warm memories of old Russian feasts. This salad is a true gastronomic journey into history where each ingredient reveals its role in creating a harmonious ensemble of flavors.
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Shosha is a village in the Konakovsky district of the Tver region. The local variation of Olivier actually has nothing to do with the specialties of the Tver region. Paul learned the prefix "Shoshin-style" from the recipe by birthright - the chef of the local restaurant "Shosha" Sergey Uvarov came up with the idea of mixing wild duck, crab and ham in Olivier. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Shosha"
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The recipe was shared with us by Dmitry Akhmetov, chef of the wine bars Brix and Easy Brix.
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This salad is an exquisite combination of traditional Russian flavors, uniting sweet-sour pickled apples, tender smoked duck, and soft goat cheese. The recipe's origins can be found in Russian culinary culture, where pickled apples were an important part of winter supplies. The salad has a rich aroma with hints of smoky meat, freshness of apples, and creamy texture of cheese. Carrots poached in orange juice add a light citrus sweetness to the dish, while the olive oil and garlic dressing adds zest. This dish is perfect as an appetizer for a festive dinner, an elegant salad for gourmets, or as part of a gastronomic experiment to enjoy traditional ingredients in a new rendition.
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This exquisite salad with smoked duck breast, spinach, and apples is a harmony of flavors and textures that reflects European gastronomic traditions. The smoked duck imparts a rich, noble aroma to the dish, while fresh spinach adds lightness and juiciness. Sweet Fuji apples complement the meat's spiciness, creating a pleasant contrast. The dressing made from grainy mustard, honey, olive oil, and balsamic sauce unites the ingredients, giving the salad refined depth. Pine nuts add a delicate crunch. This dish is suitable for both festive gatherings and everyday gastronomic enjoyment as its rich flavor can captivate even the most discerning gourmets.
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Glass noodle soup with pieces of smoked duck (Kao ya fensi tang) is an exquisite dish of Chinese cuisine that embodies the harmony of textures and flavors. Its history dates back to traditional recipes from southern China, where clear broths and tender meat are valued. The light glass noodles absorb the aroma of rich chicken broth beautifully, while the smoked duck, fried to a crispy finish, adds depth of flavor. Spicy cilantro completes the composition, adding freshness. This soup not only warms but also serves as a refined dish for special occasions, highlighting the art of Chinese culinary. It is perfect for a cozy dinner or festive gathering, offering a combination of rich broth, elastic noodles, and aromatic meat – a delight for true gourmets.
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Tapas with smoked duck and pickled cucumber is an exquisite flavor combination from warm Spanish evenings when small snacks accompany a glass of wine. Crispy black bread grilled becomes the perfect base, preserving texture and enriching flavor. Smoked duck adds a deep, rich note to the dish, while pickled cucumber brings a light tang and freshness, creating a harmonious contrast. Roasted pepper adds a sweet-spicy touch, making the snack even more multifaceted. Garnished with aromatic herbs, the tapas gains brightness in both taste and presentation. This tapas is an excellent option for a leisurely aperitif, entertaining guests, or simply enjoying Spanish gastronomy in a homey atmosphere.
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Olivier with smoked chicken is a modern variation of the famous classic salad that appeared in Russia in the 19th century thanks to French chef Lucien Olivier. Unlike the traditional recipe, smoked chicken adds a rich aroma and depth of flavor to the dish, making it particularly appetizing. Tender pieces of boiled potatoes, juicy cucumbers, sweet corn, and spicy smoked drumsticks combine beautifully to create a harmony of textures. A light mayonnaise dressing complements the taste, making the salad airy and balanced. This is an ideal dish for a festive table or a cozy home dinner – it is nutritious, rich, and easy to prepare. Thanks to the smoked chicken, the familiar Olivier takes on a new shade that will pleasantly surprise guests and become an original addition to the traditional menu.
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The author of this Olivier is the chef of the Moscow restaurant "Bochka" Igor Bednyakov. In "Bochka" they fry meat in a variety of ways, so the chicken in the salad is smoked, with a smoky aroma. Sun-dried tomatoes also give it some smokiness. Horseradish is added to the dressing almost right before serving, without which the Russian snack menu is unimaginable.
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A more intricate version of fish Olivier - chef of the Moscow restaurant "32.05" Vladislav Rybkin. Salmon - smoked, crabs - an echo of the crayfish necks of "that very Olivier", and caviar - for life to be a success.
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A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
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This is how Olivier is prepared in the cafe "Dr. Zhivago".
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Olivier is a legendary salad of Russian cuisine that emerged in the 19th century thanks to French chef Lucien Olivier. Its classic recipe has undergone many changes, and this version with smoked ham and apple is an exquisite reinterpretation. The smoked meat gives the salad a rich aroma, while the crunchy green apple adds a light tartness, creating a delightful balance of flavors. Pickled cucumbers add zest, and the tender combination of boiled vegetables and eggs makes the salad hearty. Peas bring a sweet note, while mayonnaise and olive oil unite the ingredients into a harmonious composition. This version of Olivier is perfect for festive gatherings and cozy family evenings, preserving the spirit of tradition while surprising with its original taste.
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